Roman Style Tripe Trippa alla Romana

Ingredients

• 2 pounds tripe
• 1/2 cup white vinegar
• 1 teaspoon vanilla extract
• 2 tablespoons extra-virgin olive oil
• 1 red onion, thinly sliced
• 4 cloves garlic, coarsely chopped
• 2 cups Basic Tomato Sauce, recipe follows
• 1/4 cup pecorino Romano, freshly grated
• 1/4 cup Parmigiano-Reggiano, freshly grated
• 1 bunch mint leaves, finely chopped
• 1/4 cup extra-virgin olive oil
• 1 Spanish onion, chopped in 1/4-inch dice
• 4 garlic cloves, peeled and thinly sliced
• 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
• 1/2 medium carrot, finely shredded
• Two 28-ounce cans peeled whole tomatoes, crushed by hand and juices reserved
• Salt, to taste

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